Ten good-sized apples, the rind of half a lemon, six ounces white sugar, one-half pint milk, one-half pint cream, two eggs. Peel and cut the apples into thin slices, put them into a saucepan with two tablespoonfuls of water, the sugar and minced lemon rind, boil till tender; put apples through a sieve, put them in a glass dish; have the custard cool to pour over the apples, then put your whipped cream with a little sugar and lemon peel on the top.